| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | Bread machi, Bread-baker, Breads, Low fat | 10 | Servings | |
INGREDIENTS
| 1 | Yeast | |
| 1 1/2 | c | Bread Flour, Plus |
| 2 | T | Bread Flour |
| 1 | c | Whole wheat flour |
| 1/2 | c | Rye flour |
| 1/2 | c | Oatmeal |
| 1 | t | Salt |
| 1 | Egg | |
| 1/4 | c | Corn syrup |
| 1/4 | c | Butter, softened |
| 2 | t | Sesame seeds |
| 1 | c | Warm Water, 120-130 |
| degrees |
INSTRUCTIONS
I just tried adapting a regular bread recipe for my DAK, and it's come out fine, so I'll share it. It's a Pillsbury Bake- off contest winner, from the back of a flour bag. The first time I made it, it sunk in the middle. The next time I used 2 T. more flour, and accidently left the darkness control on the light side, so I don't know which fixed it! Does anyone know if it matters if you use sugar or honey instead of the corn syrup? The original recipe called for sticking the sesame seeds on the crust with an egg white--I've always just put them in the bread instead. Incidentally, if you have trouble with your DAK, are you sure all your ingredients are room temperature and you heat the liquids to 120-130 degrees? (use the probe in your microwave to heat them) I once didn't heat the water because I noticed the yeast package said 80 degrees for bread machines, but it didn't come out--it was raw in the middle. Just a thought. Let me know how this works for you. Virginia in Rochester, NY Posted to Digest bread-bakers.v097.n070 by Reggie Dwork <reggie@reggie.com> on Nov 14, 1997
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